Okay, this love post dedicated to Chimichurri Sauce is way overdue. This vibrant green sauce is pure magic because it requires only a few ingredients, but trust me, it WILL transform anything you drizzle it on… and you really can drizzle it on just about anything.
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
What is Chimichurri Sauce?
Chimichurri is an Argentinian sauce made with olive oil, red wine vinegar, garlic, fresh herbs, and spices. This uncooked, super fresh and vibrant sauce can be used as a marinade, dipping sauce, or condiment to drizzle over meat, vegetables, and more.
“Holy cow! I just whipped a batch up and want to marry it on the spot. Thanks so much!”
ursula
Ingredients
Here’s what you’ll need to make this delicious homemade chimichurri sauce:
- Italian Parsley & Fresh Cilantro: Fresh parsley is one of the main ingredients in this sauce. I like to use Italian parsley, which I chop by hand. I also add a bit of fresh cilantro for an extra pop of flavor. But if you’re someone who can’t stand cilantro, you can leave it out and use more parsley instead!
- Olive Oil: Adds a rich flavor and gives body to the sauce.
- Red Wine Vinegar: This is the type of vinegar used in most traditional chimichurri recipes. It’s tangy, slightly sweet, and adds the perfect amount of acidity.
- Garlic: I use freshly minced garlic for the best flavor.
- Dried Oregano: Adds a slightly floral and earthy taste to the sauce.
- Spices: Ground cumin, crushed red pepper, and salt give this recipe a nice kick of flavor and a little heat!
How to Use Chimichurri
You’ll often see this sauce served with steak, but why stop there? It’s also great on grilled chicken, fish, and a whole host of vegetarian foods. One of my favorites ways to use it is as a dip for toasted crusty bread. I suggest keeping a batch in your fridge and drizzling it on whatever you’re eating throughout the week! Once you start using it, you won’t stop finding more ways it can liven up a meal.
Here are a few of my recipes that use this sauce as an ingredient:
More Serving Suggestions
I wasn’t kidding when I said you can use this sauce for everything! Here are some more serving ideas I’ve tried and loved:
- As a light and tangy dressing for a vegetable pasta salad
- Drizzle over a sunny side up egg, serve with toast
- Mix with mayonnaise (or leave plain) and use as a sandwich spread
- Drizzle over a vegetable pizza after baking for a zesty finish
- Add to roasted potatoes, then toss to coat for a light, herbal potato salad
- Use in place of mustard on hotdogs and hamburgers
- Dab a spoonful onto fresh tacos
- Brush it onto kebabs after grilling
How to Store
Chimichurri is best when prepared fresh, and luckily it only takes minutes to make. You can store it in the refrigerator for 3-4 days, but the fresh herbs will quickly wilt and become less vibrant. Another option is to freeze it in an ice cube tray, so you can take small amounts out and thaw as needed. The herbs will be slightly less vibrant this way, but it’s a good quick fix.
Chimichurri Sauce
Servings 6 2 Tbsp eachIngredients
- 1 cup Italian parsley, packed ($0.35)
- 1/2 cup fresh cilantro, packed ($0.19)
- 1/2 cup olive oil ($0.83)
- 1/4 cup red wine vinegar ($0.40)
- 3 cloves garlic ($0.24)
- 1 tsp dried oregano* ($0.10)
- 1/2 tsp ground cumin ($0.05)
- 1/4 tsp crushed red pepper ($0.02)
- 1/2 tsp salt ( $0.02)
Instructions
- Rinse the parsley and cilantro well to remove any dirt or debris. Shake as much water off the leaves as possible. Pull the parsley and cilantro leaves from their stems, then chop them finely. Mince the garlic.
- Combine the olive oil, red wine vinegar, garlic, oregano, cumin, crushed red pepper, salt, chopped parsley, and chopped cilantro in a bowl. Stir to combine.
- Use the sauce immediately or refrigerate until ready to use.
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make Chimichurri – Step by Step Photos
This sauce is incredibly easy to make. Start by rinsing the parsley and cilantro well, then shaking off as much water as possible. Pick the leaves from the stems until you have 1 cup packed parsley leaves and 1/2 cup packed cilantro leaves. Finely chop the parsley and cilantro. Mince three cloves garlic.
Add 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 tsp dried oregano, 1/2 tsp cumin, 1/4 tsp crushed red pepper, and 1/2 tsp salt in a bowl.
Add the chopped parsley, cilantro, and minced garlic to the bowl, then stir until everything is combined.
Use the sauce immediately, or refrigerate it for later. It can also be frozen in an ice cube tray, then transferred to a freezer bag for long term storage.
Chimichurri makes an awesome dip for crusty bread, like a baguette. Even better if you add a little creamy cheese on the bread first. 🤤
I hd made this before it was too delicious that could not stop having it . Would like to make it again.
Me: desperate, searching the internet far and wide trying to figure out what chimichurri is and how to use it when my family eats little to no meat
Budget Bytes: appears from a heavenly cloud with this article in hand and shining halo on head
Haha! Well, I hope the recipe held up to your expectations! :D
Because of current grocery shortages, we gotbut couldn’t find parsley in 5 stores. Is this Doable with just cilantro and no parsley?
Parsley gives it the balance it needs with the cilantro unfortunately you need both. Sorry!
I know this reply is almost a year late, but I don’t like the taste of parsley so I make this all the time with just double cilantro and I think it’s great! I like to make a batch of quinoa with black beans and frozen corn and put this on top. It’s like a chimichurri quinoa salad :)
Hej, I made this with carrot tops, as I had bought a bunch of fresh ones with the tops still on.
Mixed in parsley, dill and chives, about half carrot tops and half the rest. It was delicious!
I haven’t even tried the original yet. ;) I will prob reduce the vinegar a bit next time, as I sort of found it a bit watery. But that may just have been my idea that it would come out more as pesto. :D